CWA Sydney City Spring Strawberry Jam

The perfect partner to our scones 


Juice of 2 large lemons

1.5kg just ripe strawberries, cut into halves, or quarters if large
(or use Australian frozen strawberries)

1.4kg sugar


  • place lemon juice and strawberries into preserving pan

  • bring to the boil, lower to a good simmer and cook for around 5-10 mins, stirring occasionally until fruit has cooked through and just starting to break up

  • add sugar and stir until thoroughly dissolved

  • quickly return to the boil and cook until setting point (105oC) is reached: approx 20 mins; test from 15 mins

  • test to ensure set

  • remove from heat and allow to stand for 10 mins

  • bottle into hot sterilised jars and seal

  • store for up to 12 months in cool, dark spot

  • refrigerate once opened

Don’t skimp when serving!